Sauce poivrade

Sauce poivrade

Sauce poivrade being prepared
Type	Sauce
Place of origin	France
Main ingredients	mirepoix, black pepper, Espagnole sauce or wine and vinegar

Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine.

It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper. More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.

See also

• List of sauces
• Wine sauce
• Food portal

Notes

1. ^ André L. Simon, A concise encyclopedia of gastronomy, 1952, p. 39
2. ^ A. Escoffier, 68. Sauce Poivrade, Le Guide Culinaire, 1903